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|Richard in Cincy||
Good stock is the foundation of any good meal worth its bother...
Joined: Dec 12, 2005
Posted to Thread #30567 at 12:44 pm on Oct 25, 2018
For big dinners I start out a week ahead to make my stock with pounds of bones, meat scraps, and veg. It is simmered for days, strained, clarified until it is basically aspic and solid at room temp. It goes in nearly every dish for a German dinner, from the salad to soup to sauces, etc
It is the foundation to build the flavors on. The flimsy colored salt water in the cans need not apply at my house.
Side note: I was looking at an early 20th C Imperial Russian cookbook (also the source of the Russian Potato Casserole) and they went to extremes to build bold stocks, because like the Germans and other Central/Eastern Europeans, those stocks would also serve as the soup course for large meals with a garnish or two added. In one stock recipe that went on with pounds of meat, bones, and veg, after the inital batch had been simmered for hours and strained, another couple pounds of beef were chopped up and added to the already rich broth to simmer and "enrich" the stock.
Oh those 19th European palace kitchens, restraint and frugality were not their forte.
Other messages in this thread:
- 30567. Coq au vin. Does one have a preference...the classic v.s. Julia's? I know some of you make it - Marg CDN2 - 9:33pm on 10/24/18 (6)
- I made Julia's to outstanding compliments. l did caramelize a bunch of onions first and used my own - MarilynFL - 10:45pm on 10/24/18
- Good stock is the foundation of any good meal worth its bother... - Richard in Cincy - 12:44pm on 10/25/18
- I am intrigued... [LINK] - Richard in Cincy - 12:34pm on 10/25/18
- Okay, well maybe I'll just do a bit of messing with each method and come up with something - Marg CDN2 - 9:05pm on 10/25/18
- Buying most of the ingredients this weekend to make this for next... - Richard in Cincy - 7:38pm on 10/27/18
- I use the New York Times Cookbook version. It's wonderful... [NT] - Amanda_Pennsylvania - 2:54pm on 11/12/18